This was excellent! What a unique habitat in there among the oaks - and incredibly valuable work to document the insights of those who have spent a lifetime observing mushrooms. Well done sir!
Super useful info about detoxifying after ingesting an amanita! I'm also going to have to try a Russula Brevipes now, after hearing Dr. Beug's opinion on them and your suggestion that they taste no different/better than lobsters. Great vid!
Have you ever heard of the deer truffle? Thanks for all the information that you give to everyone. I'm sitting here eating maybe the last King Boletes of the year and all of them are buttons.
What a great property! And Dr. Bought is a fount of knowledge! If only doctors and hospitals would take into consideration his extensive experience concerning fungi! I hope you can do more tours of his spots! I couldn't keep up with all of the names and information. Wow!😊
Any word on the silymarin phosphotidylserine combo he was talking about? I was searching and found that it might be a combo of silybin-phosphotidylcholine but I can't find any specific (and accessible) brands immediately. I figure it's a good thing to have on hand.
It's interesting to hear that the "Agaricus campestris that is not an A. campestris" in his grass does not hold its good flavor for long. Here in Oregon's Willamette Valley, the "not A. campestris" that I pick taste great when they are mature. I prefer to let them mature.
Michael is a very knowledgable Mycologist, I would never deny that fact. Why he made such a spurious claim about one of his students recently is what I take issue about with Beug…he wont respond to my inquiry nor back up his claim. In my opinion thats not a good look for a Mycologist or a Human being. I called him out & he still wont respond.
Hi Aaron, WOW! This episode was awesome!! Thank you so much for sharing Dr. Beug with us, it was a really eye opening video!! Also, thank you for educating me, I finally got to read your emails and was able to download a mushroom identification app where I can take pictures of the mushrooms and automatically identify them while I’m foraging. I’m humbled, Aaron, I don’t know nothing about mushrooms, so, I will be paying you a visit!! Bless your heart brother!!🙏🙏 strength and honor my friend be well!! Catch you on the next adventure!! Mush Love!! 👍🏽👍🏽👍🏽💯💯💯🍄🟫🍄🟫🍄🟫
SESAME PASTE SUBSTITUTE: for emulsifying with rice, bean or chick peas, into a humus texture, using similar kitchen chemistry and processes. Marinated then cooked the bodies of King Oyster mushrooms, in sunflower oil, lemon juice and white pepper. I blended the lot for use in sauce, I thought it was bland while cooking. Finally, I appreciate the robust nutty character, it is not just cooked sunflower oil ..this is reminiscent of the pea-nuttiness in fine long-flowering, narrow-leaved cannabis genetics. Something about the marinade chemistry, the cooked result does not smell of citrus nor acidic but is very nutty ..like concentrated nuts. I still think it is a bland mushroom in itself but this smells assertive in it's nuttiness, behaved flavour nonetheless ..I eat hot sauce each day. Mmm ..active hummus recipe, safe for use on the go as well. I can at least go to the picnic, without the digestive upset imposed by Axis FORCE-indulging sociopaths.
Funny, seeing all the Ovoid hybrids fruiting first, just prior to the unhybridised neighbours. I have collected, at least five or six hybrids, that each have a stipe reminiscent of the parent hybrid Ovoid (Psilocybe ovoideocystidiata X Panaeolus cyanescens). Spores from Blue Meanies I enjoyed, placed including electric mobility device access, where I found the fertilised Ovoid parent specimen finally.
Three grams of allenii for the day, is usually not too much for me, a comfortable dose I can do forestry/ mycology work with (a lot of walking and climbing). Three grams of hybrid Psilocybe allenii X Pan cyan X Pink Pan, dephosphorylated using lemon juice then expanded using very hot, not boiling water. I drank only the third of the preparation yesterday (strong enough), I have to consume the rest of it today. WOW ..last year's biochemistry from that patch, was a lot less "uplifting", still mostly allenii. This year, Serotonin is being expressed and spore colours are closer to black ..on an allenii morphology. "Hot water, not boiling", when I use that method, I receive cloned and hybrid mycelium later ..I just need to leave the empty 5 Oz. hot sauce bottle closed, with the used fungal tissue inside. Some weeks later, mycelium colonise the bottles, I used to carry mushroom tea with me.
2024, collected so many hybrids, I really want to carry forward... Cheesy, Lactarius X King Oyster, forest accident. The Bacon Bolete, probably a hybrid for the number of times fertilised atop, I also have neighbouring specimens. I may have made a type of scaber stalk, making use of Boletus edulis spores I had. ..unfinished list (so much happens when breeding and collecting progeny).
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](/img/n.gif)
i almost wish this was a 5 hour video i could listen to yalll talk forever its so soothing and educational!! really makes youtube a better place
This was excellent! What a unique habitat in there among the oaks - and incredibly valuable work to document the insights of those who have spent a lifetime observing mushrooms. Well done sir!
Glad you enjoyed it!
Dude knows the mushrooms presented in this video. Really good vid.
Dr Beug is so cute and knowledgeable! Really appreciate the conversation and education; thank you Aaron!
Love that dude so wise!
Super useful info about detoxifying after ingesting an amanita! I'm also going to have to try a Russula Brevipes now, after hearing Dr. Beug's opinion on them and your suggestion that they taste no different/better than lobsters. Great vid!
Wow, such unique information. Thank you for taking the time to share this Aaron and Michael!!
Nice to see Dr. Michael Beug in action. Kind regards STUDIO ROOTS, Joke Blokland from The Netherlands
Mush Love 22nd to the like button slacking today. make sure you all hit that thumb for Aaron he does so good
Love you Aaron
This was awesome! Thanks Hilliard.
Have you ever heard of the deer truffle? Thanks for all the information that you give to everyone. I'm sitting here eating maybe the last King Boletes of the year and all of them are buttons.
@@howardlashbrook8500 yes, deer truffles are pretty common. ✌️❤️
Aaron, thank you so much for this. ❤
Thanks Aaron I loved that, lots of very different mushrooms, Dr B rocks.
Thank you gentlemen
THE YOUNGSTER HIMSELF
What a great property! And Dr. Bought is a fount of knowledge! If only doctors and hospitals would take into consideration his extensive experience concerning fungi! I hope you can do more tours of his spots! I couldn't keep up with all of the names and information. Wow!😊
Amazing episode!!
Any word on the silymarin phosphotidylserine combo he was talking about? I was searching and found that it might be a combo of silybin-phosphotidylcholine but I can't find any specific (and accessible) brands immediately. I figure it's a good thing to have on hand.
What do you think about neoboletus praestigiator?
Personally i really like it.
@MushroomWonderland does the good Dr VRBO or Airbnb his property? I’d love to stay a night or two there!
haha... yeah i have got a couple dry ones in the house. 22:45
We need a man like Shawn Ryan
For President but I don't think he would want it. 😢
YOU ARE GONNA GET THE DONALD 😅
It's interesting to hear that the "Agaricus campestris that is not an A. campestris" in his grass does not hold its good flavor for long. Here in Oregon's Willamette Valley, the "not A. campestris" that I pick taste great when they are mature. I prefer to let them mature.
Mush Love. 🤙✌️🖖
Paul stamets was scared to say that agaricus was carcinogenic. Now you have to move into that room in the professors house to protect him.
Wait, what mushroom is carcinogenic?!
I wonder too
agaricus bisporus the common brown mushroom from the grocery store. Same goes for the white button and portobello.
@katlyn7443 yikes! Are there any studies available that looked into this?
Michael is a very knowledgable Mycologist, I would never deny that fact. Why he made such a spurious claim about one of his students recently is what I take issue about with Beug…he wont respond to my inquiry nor back up his claim.
In my opinion thats not a good look for a Mycologist or a Human being. I called him out & he still wont respond.
Did you eat the persimmon seeds? Maybe you spat them out off camera, I've just never seen people eat persimmons whole without spitting out seeds.
>:)
Hi Aaron, WOW! This episode was awesome!! Thank you so much for sharing Dr. Beug with us, it was a really eye opening video!! Also, thank you for educating me, I finally got to read your emails and was able to download a mushroom identification app where I can take pictures of the mushrooms and automatically identify them while I’m foraging. I’m humbled, Aaron, I don’t know nothing about mushrooms, so, I will be paying you a visit!! Bless your heart brother!!🙏🙏 strength and honor my friend be well!! Catch you on the next adventure!! Mush Love!! 👍🏽👍🏽👍🏽💯💯💯🍄🟫🍄🟫🍄🟫
SESAME PASTE SUBSTITUTE: for emulsifying with rice, bean or chick peas, into a humus texture, using similar kitchen chemistry and processes.
Marinated then cooked the bodies of King Oyster mushrooms, in sunflower oil, lemon juice and white pepper. I blended the lot for use in sauce, I thought it was bland while cooking. Finally, I appreciate the robust nutty character, it is not just cooked sunflower oil ..this is reminiscent of the pea-nuttiness in fine long-flowering, narrow-leaved cannabis genetics.
Something about the marinade chemistry, the cooked result does not smell of citrus nor acidic but is very nutty ..like concentrated nuts. I still think it is a bland mushroom in itself but this smells assertive in it's nuttiness, behaved flavour nonetheless ..I eat hot sauce each day.
Mmm ..active hummus recipe, safe for use on the go as well. I can at least go to the picnic, without the digestive upset imposed by Axis FORCE-indulging sociopaths.
Funny, seeing all the Ovoid hybrids fruiting first, just prior to the unhybridised neighbours. I have collected, at least five or six hybrids, that each have a stipe reminiscent of the parent hybrid Ovoid (Psilocybe ovoideocystidiata X Panaeolus cyanescens). Spores from Blue Meanies I enjoyed, placed including electric mobility device access, where I found the fertilised Ovoid parent specimen finally.
Three grams of allenii for the day, is usually not too much for me, a comfortable dose I can do forestry/ mycology work with (a lot of walking and climbing).
Three grams of hybrid Psilocybe allenii X Pan cyan X Pink Pan, dephosphorylated using lemon juice then expanded using very hot, not boiling water. I drank only the third of the preparation yesterday (strong enough), I have to consume the rest of it today. WOW ..last year's biochemistry from that patch, was a lot less "uplifting", still mostly allenii. This year, Serotonin is being expressed and spore colours are closer to black ..on an allenii morphology.
"Hot water, not boiling", when I use that method, I receive cloned and hybrid mycelium later ..I just need to leave the empty 5 Oz. hot sauce bottle closed, with the used fungal tissue inside. Some weeks later, mycelium colonise the bottles, I used to carry mushroom tea with me.
2024, collected so many hybrids, I really want to carry forward...
Cheesy, Lactarius X King Oyster, forest accident.
The Bacon Bolete, probably a hybrid for the number of times fertilised atop, I also have neighbouring specimens. I may have made a type of scaber stalk, making use of Boletus edulis spores I had.
..unfinished list (so much happens when breeding and collecting progeny).